Slowly add the hot water a little at the time until the dough holds together. ![]() With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal. In a large bowl, place the flour, baking powder, salt, and mix. The air bubbles will form again but not as big as when they were just cooking. * To reheat the tortillas, place them on a hot griddle/comal and warm them the same way you cook them, turning twice. * To store the tortillas place them in a plastic bag in the refrigerator. *Your comal/griddle should be hot enough so that when cooking the flour tortillas the spots are light brown if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low. Remove the flour tortilla and wrap with a kitchen towel. This last step will take about 10 seconds. c)turn again at this time the flour tortilla will puff up like in the picture above. a)During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b)turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. ![]() ![]() This step is a really quick one: be careful with your timing. Now, place the tortilla on your already hot Griddle or comal.
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